Citric Acid Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, citrus segments, and paper-thin fennel layered with fresh mint and a warmly spiced dressing that somehow feels both light and deeply satisfying. The fennel is sliced as thin as possible so it softens just enough after a short rest, letting it absorb the honey, cumin, and ginger without losing its delicate crunch. Citric acid as an additive is a common hidden ingredient in packaged dressings and pre-shredded produce, so building everything from scratch here — whole oranges, fresh lemon juice, and real olive oil — keeps the ingredient list clean and completely transparent. The dressing comes together with a quick whisk and coats every strand of cabbage and fennel in something genuinely craveable. A handful of dry-roasted pistachios scattered over the top at the end adds a toasty, salty finish that makes this feel like a restaurant-quality dish. It works beautifully as a side for grilled proteins or as a light standalone lunch, and the colors alone are enough to make everyone at the table reach for it first.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 navel orange, segmented
- 1 blood orange or grapefruit, segmented
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, torn
- 2 tbsp fennel fronds, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp dry-roasted pistachios, roughly chopped (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough outer layer and core, then slice each half as thinly as possible on a mandoline or with a sharp knife — you want translucent, paper-thin slices. Transfer to a large mixing bowl.
- 2
Add the shredded cabbage to the bowl with the fennel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!